High Protein Breakfast Biscuits Recipe
These Breakfast Protein Biscuits are fluffy, savory, and packed with protein, perfect for a nutritious start to your day. Made with Greek yogurt, eggs, and wholesome ingredients like spinach, cheddar cheese, and ham, they come together quickly and bake to golden perfection for a satisfying breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs, room temperature
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tablespoon Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes (optional)
Mix-ins
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese, ½ cup reserved for topping
- 2 cups Diced Ham
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Mix until just combined; it’s okay if there are some lumps to keep the batter airy—avoid overmixing.
- Fold in the Mix-ins: Gently fold in the wilted spinach, chopped chives, cheddar cheese (reserve ½ cup for topping), and diced ham using a spatula with cutting motions to maintain airiness in the dough.
- Portion the Dough: Using a ⅓ cup measuring cup or ice cream scoop, portion the biscuit dough onto the prepared baking sheet or fill muffin tin wells nearly to the top. Space biscuits about 2 inches apart if using a baking sheet.
- Add Topping: Sprinkle the reserved cheddar cheese evenly on top of each biscuit for a delicious golden crust.
- Bake: Bake in the preheated oven for 25 minutes or until the biscuits are golden brown and firm to the touch when gently pressed.
- Cool and Serve: Remove from oven and let the biscuits cool for 10 minutes before serving or storing to help them set properly.
Notes
- Use thick Greek yogurt for best texture. If substituting with regular yogurt, strain it first or reduce the amount used.
- Wet your hands before shaping to handle sticky dough easily without mess.
- Wilt and squeeze dry the spinach to prevent sogginess in the biscuits.
- Check your baking powder is fresh for maximum rise and fluffiness.
- Using room temperature eggs helps create a smooth and uniform batter.
Keywords: Protein biscuits, breakfast biscuits, high protein breakfast, Greek yogurt biscuits, savory biscuits, healthy breakfast recipe, ham and cheese biscuits, spinach biscuits
